Veggie Loaded Scrambled Eggs

veggie loaded scrambled eggs

A few months ago I started trying to cut back on sugar at breakfast time and eggs became my go-to for a quick, healthy, cheap, sugar-free breakfast. The problem is that plain old eggs can get a little boring after a while. The obvious solution to that problem is to add something yummy to them – like veggies! Hello, Veggie Loaded Scrambled Eggs.

Sweet peppers, onions, mushrooms, and a little salt and pepper is all you need to take your scrambled eggs from ‘mmmmm’ to ‘HOLY YUM!’. You get a huge flavor boost and a nutrient boost all at the same time. A sprinkle of cheddar is optional, but highly recommended.

Now we get to my favorite part about this recipe. Since time is often of the essence first thing in the morning, veggie eggs usually aren’t feasible. Solution: make the veggies ahead of time. Follow the recipe through the vegetable prep but instead of adding the eggs put the veggies in the refrigerator. In the morning, heat back up a little of the vegetable mixture and add eggs. Five minutes to a delectable plateful of Veggie Loaded Scrambled Eggs.

veggie loaded scrambled eggs

5 from 1 vote
Veggie Loaded Scrambled Eggs
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Course: Breakfast
  • 1 tbsp olive oil
  • 3/4 cup sweet peppers diced
  • 1/2 cup white mushrooms diced
  • 1/2 small onion diced
  • Salt & Pepper, to taste
  • 7 eggs
  • 2 tsp water
  • 1/2 cup shredded cheddar cheese (optional)
  1. Heat oil in a skillet over medium heat. Dice peppers, onions, and mushrooms and add to the hot oil. Season to taste with salt and pepper and sauté until peppers are soft and onions are translucent, about 10-12 minutes. Beat eggs and water together in a separate bowl and pour over vegetables. Cook the eggs, stirring frequently until desired doneness is reached, about 4-5 minutes. Sprinkle cheese over top of eggs and cook for an additional 30 seconds or so to melt the cheese.

Recipe Notes

To make ahead: Prepare vegetables according to recipe instructions and store in the refrigerator. When you are ready to use them, spray a small skillet with nonstick spray and add in desired amount of veggies. My rule of thumb is one heaping tablespoon of veggies for every one egg. Cook the vegetable mixture over medium heat for one or two minutes to reheat, then pour beaten eggs over top and scramble for 3-4 minutes until cooked, then sprinkle with cheese if desired.

What’s your favorite quick, healthy breakfast? When I’m not eating eggs I also love overnight oats.


  1. My husband would have loved to have had this last night for dinner. He was craving breakfast for dinner, so he just scrambled up a few eggs with syrup. Instead of waiting to do this this weekend, I’ll have to make it this week for dinner. ♥

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